376 



NEW ENGLAND FARMER. 



Aug. 



from an acre of land under cabbage is, compara- 

 tively with most otlicr crops, very large, and with 

 an extended knowledge of this fact, the cultiva- 

 tion of it will be probably much extended. The 

 land requires to be rich, deep, and somewhat 

 moist. The rows should bo at least 30 inches 

 apart, and the plants not less than 24 or 20 inch 

 es. The two best varieties for field cultivation 

 are the Drumhead and the York. 



HAY AND HAY-MAKING. 



A seasonable subject, truly, but one upon 

 which we can hope to say little that will be new 

 to all our readers. But there are some things 

 which need to be repeated, as the season for at- 

 tention to the subject returns, so we recall some 

 facts and suggestions on Hay and Hay-making. 

 In what stage of its growth grass should be cut, 

 and how it should be cured, are questions of con- 

 siderable importance — but questions which are 

 not authoritatively decided. We will state some 

 facts relative to both subjects — drawn from 

 chemistry and analogy — but bearing more par- 

 ticularly in favor of early cutting and shade cur- 

 ing, which are thought by many of our most in- 

 telligent farmers to secure the greatest nutritive 

 value of the hay. 



Chemistry shows us that all plants contain the 

 largest amount of matter soluble in water at the 

 period of flowering, and that the sugar and glu- 

 ten of the grass, and a few other soluble ingredi- 

 ents, constitute its chief value as food for ani- 

 mals. These rapidly diminish as the seed forms, 

 changing into insoluble woody fibre, and the hay, 

 which should, as far as may be, resemble grass 

 in its most perfect state, is worth much less if 

 not made until after that period. There are but 

 few exceptions to this rule ; among these are the 

 Kentucky blue grass, the June grass and some 

 others, which furnish but a light amount of stem 

 and are most valuable for their leaves. They 

 continue growing through the summer, and 

 hence may stand far past the flowering age bene- 

 ficially. 



Those who advise cutting hay when the seed 

 is fully formed, bring forward as an argument 

 in favor of the practice, the fact that hay made 

 from ripe grass yields the greatest amount of ex- 

 tract when boiled, and must therefore contain 

 most nutriment, but it is now shown that the 

 boiling very imperfectly imitates the process of 

 digestion, and both analysis, and experiment 

 with the living animal, cmfirm the fact that the 

 best hay is that made from grass cut and proper- 

 ly cured when nearest the point of blossoming. 



The process of curing Avhich shall most per- 

 fectly retain the nutritive properties pres.mt in 

 the plant, is the best process. In drying herbs 

 for medicinal and culinary uses, tlie experience of 

 many centuries teaches, that drying in the shade 

 is the only way to secure, to its fullest extent, 

 the desired object. In making hay this cannot 

 be entirely accomplished, but the plan which 

 follows it most closely, that of curing in the 

 swath and cock, is a good and safe one — advan- 

 tageous also, as requiring less exposure to inju- 

 ry from rain than any other. 



Clover hay and coarse herd's grass especially, 

 need to be cured in this way, as when dry, many 

 leaves and blossoms drop oft' and are lost by the J 



handling necessary to gather and secure them. 

 When mowed, let the grass get fairly wilted and 

 the moisture dried off while in the swath, with 

 perhaps, a single thorough shaking up and spread- 

 ing, and then be put into cocks, and it may be 

 secured with very little loss. The partial fermen- 

 tation or "sweating" which it undergoes causes 

 but slight change in its constituent parts — save 

 that it separates the water therefrom, — and after 

 standing thus twenty-four hours, it needs but 

 little after-tending to prepare it for the mow or 

 stacks, and has far less of that harsh or strawy 

 tendency which it would possess if cured in a dif- 

 ferent manner. Care should be exercised in cur- 

 ing in this way, not to put up the hay before it 

 is fully wilted, and that the cocks be small and 

 well constructed, so that the "sweating" process 

 may not be carried to excess, and induce so great 

 a fermentation as to decompose the sugar of the 

 hay — changing it to alcohol and carbonic acid. 



The weather has a great influence on the real 

 value of the hay crop, but that is a matter beyond 

 our control. If one has hay down and the 

 weather proves changeable, with frequent showers, 

 the less the hay is stirred the better, for it will 

 retain its value while lying wet in the swath, 

 much longer than if disturbed with repeated dry- 

 ings and wettings. Nothing so injures hay as 

 washing by rains, and this, if many times re- 

 peated, will totally destroy its value. 



We might add further practical directions in 

 regard to haying, but our present article is about 

 as long as those interested will care to read, at 

 this season. Beside, haying will not commence 

 under a fortnight ! — Rural New- Yorker. 



BUTTER MAKING. 



Not one pound in five of the butter sold in our 

 cities under the name of "Goshen," &c., and very 

 little "country butter," is fit for human use^ 

 Butter makers should remember these few short 

 rules : 



The newer and sweeter the cream, the sweeter 

 and higher flavored wall be the butter. 



The air must bo fresh and pure in the room or 

 cellar 'where the milk is kept. 



The cream should not remain on the milk over 

 thirty-six hours. 



Keep the cream in tin pails or stone pots, in- 

 to which put a spoonful of salt at the beginning, 

 then stir the cream lightly each morning and eve- 

 ning ; this will keep the cream from mouldering 

 or souring. 



Churn as often as once a week, and as much 

 oftener as circumstances will permit. Upon 

 churning, add the cream upon all the milk in the 

 dairy. 



Use nearly an ounce of salt to a pound of but- 

 ter. 



Work the butter over twice, to free it from the 

 buttermilk and brine, before lumping and pack- 

 ing. 



Be certain that it is entirely free from every 

 particle of buttei-milk or coagulated milk, and it 

 will keep sweet forever. In Scotland, a syphon ia 

 sometimes used to separate the milk from the 

 cream, instead of skimming the pans. — Ex- 

 change. 



